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Corn Pasta Salad Recipe

Corn Pasta Salad Recipe

After tasting this chilled salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, crunchy corn, red onion and green pepper to give the zippy potluck pleaser plenty of color. —Bernice Morris, Marshfield, Missouri
TOTAL TIME: Prep: 20 min. + chilling YIELD:10 servings


  • 2 cups cooked tricolor spiral pasta
  • 1 package (16 ounces) frozen corn, thawed
  • 1 cup chopped celery
  • 1 medium green pepper, chopped
  • 1 cup chopped seeded tomatoes
  • 1/2 cup diced pimientos
  • 1/2 cup chopped red onion
  • 1 cup picante sauce
  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt


  • 1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
  • 2. Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.

Nutritional Facts

3/4 cup: 133 calories, 3g fat (1g saturated fat), 0mg cholesterol, 301mg sodium, 24g carbohydrate (0g sugars, 3g fiber), 3g protein Diabetic Exchanges: 1 starch, 1 vegetable, 0 fat.

Reviews for Corn Pasta Salad

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nmharleyrider 248882
Reviewed May. 31, 2016

"Unfortunately since the pepper was raw, all we could taste was the pepper. It drowned out all the other flavors"

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